I've had this book since right after it came out, and still haven't made anything... any suggestions for a must-try recipe? I feel like every veggie burger I've ever made totally crumbles and falls apart, so I'm hoping to find something that will stay together! I'm having a friend over next weekend for dinner and we're going to make burgers (whatever recipe I end up choosing from this book), sweet potato fries, and make various dipping sauces!

Does anyone know if it would work to bake the edamame burgers, rather than pan fry? I want to make a batch and freeze the leftovers, and baking seems a bit less labour intensive.

You can bake them, it just makes them dry out a bit. I would brush them with a little oil before baking, and then bake them covered in a foil tent at 350 for about 20 to 30 minutes (depending on how thick you make your patties), flipping half way through and uncovering for the last 5 minutes of baking.

Does anyone know if it would work to bake the edamame burgers, rather than pan fry? I want to make a batch and freeze the leftovers, and baking seems a bit less labour intensive.

You can bake them, it just makes them dry out a bit. I would brush them with a little oil before baking, and then bake them covered in a foil tent at 350 for about 20 to 30 minutes (depending on how thick you make your patties), flipping half way through and uncovering for the last 5 minutes of baking.

Does anyone know if it would work to bake the edamame burgers, rather than pan fry? I want to make a batch and freeze the leftovers, and baking seems a bit less labour intensive.

You can bake them, it just makes them dry out a bit. I would brush them with a little oil before baking, and then bake them covered in a foil tent at 350 for about 20 to 30 minutes (depending on how thick you make your patties), flipping half way through and uncovering for the last 5 minutes of baking.

Thanks so much Joni!

The burgers turned out sooo good! We didn't have tin foil (forgot to pick some up) and we baked them for about half an hour, flipping half way through. They may have been a bit drier than usual but we didn't find them overly dry, we put some chipotle dipping sauce on top, plus sauteed onions, mushrooms, spinach and tomatoes on top. So good! Plus sweet potato fries on the side :)

The bacon cheeseburgers were great. They reminded me a lot of the patty melts in Hearty Vegan, which are our favorite burgers ever. Why are they called cheeseburgers though? There's no cheese sauce or anything. The nooch in the mixture, maybe?

Are these really the best veggie burgers? I've only ever had maybe two in my life but I much prefer veggies on their own or in other things, but my boyfriend LOVES burgers! He came back from a trip raving about Chicago's Karyn's veggie burger that now I feel that it's inevitable for him to ask about some soon. He likes them with a good bite but not too mushy. Any tips, or does this book really fit the bill?

Does the chipotle sweet potato burger recipe make 6 or 8? I'm trying to meal plan but I'm not at home, so don't have my book... Thanks!

Has anyone made this? Does it really call for a whole can of chipotles in adobo sauce? I love spicy, but using a whole can would make it inedible for me. If it does, what can I use to replace all the chipotles and sauce? I mean, maybe I can use one chipotle and/or a LITTLE bit of the sauce, so there would be a whole can worth of liquid/solids to make up for...

Are these really the best veggie burgers? I've only ever had maybe two in my life but I much prefer veggies on their own or in other things, but my boyfriend LOVES burgers! He came back from a trip raving about Chicago's Karyn's veggie burger that now I feel that it's inevitable for him to ask about some soon. He likes them with a good bite but not too mushy. Any tips, or does this book really fit the bill?

My husband eats mostly vegan, because that is what I cook, but for things like meatballs and burgers he is skeptical. He compares too much to the original instead of allowing the vegan version to be what it is, if that makes sense. Anyway, having thrown out that background info, the grilled All American Burgers (TVP, mushrooms, VWG) were deemed a success. I haven't yet made a "straight-up" veggie burger yet and don't know if that is what you are specifically referring to, but my 2 cents is that the All American was meaty, not mushy, and held together well being grilled.

Does the chipotle sweet potato burger recipe make 6 or 8? I'm trying to meal plan but I'm not at home, so don't have my book... Thanks!

Has anyone made this? Does it really call for a whole can of chipotles in adobo sauce? I love spicy, but using a whole can would make it inedible for me. If it does, what can I use to replace all the chipotles and sauce? I mean, maybe I can use one chipotle and/or a LITTLE bit of the sauce, so there would be a whole can worth of liquid/solids to make up for...

I did them in testing and a lot of testers thought they were way too spicy with a whole can. You could do however many you wanted with no subs and be fine. I don't think the burger would suffer without all the extra. I don't remember what liquid is in them, but add slowly to make sure they don't get too mushy and they should be ok.

Yeah, I should just say that a lot of the recipes for this book were tested a very long time ago, quite a few years before the book came out, and I know for a fact that Joni smoked back then so a lot of the recipes are heavy on spice and sweetness. There's one with a ridiculous amount of scotch bonnets in. So if you think a recipe looks like its going to be too spicy or too sweet just add in less of whatever it is and it should still work.

We had a bunch of zucchini in our CSA, so we made the zucchini mushroom burgers. I was a little skeptical, because there's not a lot of seasoning or fatty ingredients, but they turned out really good, especially topped with vegenaise and marinara. They're a little on the softer side, and not very typical "burger" tasting.